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Portobello are an excellent mushroom with many different uses. With a big beefy taste these monsters of mushroom are perfect for topping a pizza or putting in a sandwich. They are a very versatile food. The ways this 'shroom can be cooked is unlimited. As I show in this video, they are easy to clean. You do not need to soak them as they tend to absorb all of the moisture that you give them. Just wipe them with a damp cloth or paper towel and you are ready to go. Just wipe all of the dirt off them and you are good to go. You can sauté these mushrooms as I do in the video or just put them on a grill for grilled portobello mushrooms. These mushrooms are very easy to cook and hold their taste and flavor very well. Watch a video of how to prepare Portobello Mushrooms. According to my mushroom research, the Portobello, is not a product of Italy but actually was developed in Pennsylvania by Italian immigrant mushroom farmers. Reportedly these farmers used cremini mushrooms and let them develop large caps. The farmers named these mushroom giants: Portobello. Source:
Mushroom Cookbook and Primer by Amy Farges.
©Workman Publishing 2000
I have used these mushrooms in a spaghetti sauce (gravy), sliced and grilled, and I have even stuffed the caps. You can just brush the caps with olive oil or Italian dressing and place them on a charcoal grill. I particularly like to use them in sandwiches. They really add a meaty, beefy flavor and compliment any sandwich, or sub that you make. (In Connecticut, subs are called: grinders.) You can use the Portobello itself in place of using meat. Use some fresh tomatoes and some goat cheese and you have a feast fit for a king.
Of course I use them on pizza but
they also can be used to enhance an
eggplant parmigiana
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